Goomba38 wrote:
> Andy <q> wrote:
> > Dumb Weller said...
>
> >> I've taken a couple of ribeye steaks out of the deepfreeze for Thursday
> >> night. �Should I marinade them? And if so, any suggestions?
> >> Thanks
>
> > I'd be tempted to jaccard (meat punch) it and let it sit in the marinade for
> > a day, turning often. But I'd grind it into delicious hamburgers for the
> > grill, imho.
>
> A good rib eye does not need to be abused first with a jaccard.

Was already abused plenty enough by freezing... what kinda kitchen
imbecile spends $6-$7-$8-$9 a pound for *fresh* premium beef steaks
and then puts them the freezer, only the dumbest of dumb schmucks....
at that point I'd cut it into bits, brown well, and use it to make
soup; beef barley w/'shooms.

Beef, Mushroom, and Barley Soup
Gourmet


Tender pieces of short rib and barley add body to a delicate herbal
broth you can make ahead and enjoy for days.


1 1/2 oz dried mushrooms
3 cups boiling-hot water plus 8 cups cold water
1 lb cross-cut beef short ribs or flanken (or ****ed/frozen rib steak)
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1 large onion, chopped (2 cups)
2 carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1/2 lb fresh cremini mushrooms, trimmed and quartered
2 tablespoons vegetable oil
1/2 cup pearl barley
1/4 cup chopped fresh dill


Soak dried mushrooms in boiling-hot water in a bowl until softened,
about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl
and reserve soaking liquid. Rinse mushrooms, pat dry, and finely chop.

Bring soaked mushrooms, soaking liquid, ribs, salt, pepper, and
remaining 8 cups water to a boil in a 6- to 8-quart pot, then reduce
heat and simmer, partially covered, skimming foam, until meat is just
tender, about 1 hour. Transfer ribs with a slotted spoon to a cutting
board to cool, reserving broth.

While meat simmers, cook onion, carrots, celery, and creminis in oil
in a 12-inch heavy skillet over moderate heat, stirring occasionally,
until well browned, 15 to 20 minutes. Stir in barley and cook,
stirring, 1 minute.

Discard bones, fat, and gristle from meat, then cut meat into 1/2-inch
pieces and add to broth along with barley mixture. Simmer, uncovered,
until barley is tender, about 40 minutes. Skim fat from surface, then
stir in dill and salt to taste.
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